This indulgent, triple-tested macaroni and cheese recipe incorporates butternut squash for deeper flavour and a healthy infusion of vitamins.
peeled, finely diced
, about 400 g
dry elbow macaroni
2 1/2 cups
, preferably aged
Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
Broil until top is golden, 2 to 3 min. Serve macaroni and cheese immediately.
Chatelaine Quickies: Macaroni and cheese with roasted butternut squash